|
Cooktops & RangesThere are two kinds of electric cooktops: electric resistance and induction. Electric resistance works by heating a coil that heats your cookware on contact. Induction works by heating your magnetic cookware directly through an electromagnetic field. Induction delivers efficiency of 80-90%, the highest of all cooking options. Electric options require less (cheaper) ventilation compared to gas and can offer more flexible installation.
|
|
|
|
|
|
OvensOvens are the workhorses of the kitchen and among the most common pieces of kitchen equipment. Electric ovens are consistent, recover quickly from heat loss, and need less ventilation than and are often double the efficiency of gas. Some ovens mix a variety of heating techniques: a combination oven uses convection, steam, and sometimes broiling mechanisms to offer precise, even, and diverse cooking.
Ovens come in many shapes, sizes, and functions:
|
|
|
|
|
|
|
|
GriddlesGriddles are the versatile go-to appliance for everything from searing and browning to warming and toasting. Griddles are oftentimes turned on at the beginning of the day and turned off only when service is done, meaning that more efficient models can lead to meaningful operational cost savings and reduced air conditioning load. By using electric or steam griddles, operators no longer have to manage hot and cool zones, and will keep kitchens cooler due to lower radiated heat.
|
|
|
|
|
|
FryersTraditional fryers have long operational times and consume large amounts of energy and oil. High-efficiency electric fryers offer lower ambient heat loss, no gas combustion air pollutants, and faster preheat times and recovery times. Electric fryers offer operators the ability to save on energy and oil costs by powering down equipment during slow times or when not in use.
|
|
|
|
|
|
|
|
WoksCommercial woks are notorious for big flames, high heat, and even higher water usage. Modern induction woks deliver on the quality and power of gas-powered alternatives while cutting back unneeded heat.
|
|
|
|
|
Pizza OvensHistorically, pizza ovens have been wood, gas, or propane fueled. With advancements in technology, electric pizza ovens offer greater production efficiency, exceptional performance, high temperatures and control, and most-importantly, the classic old-world taste pizzaiolos crave.
|
|
|
|
|
|
|
|
BroilersBroilers bring versatility into the kitchen to provide quick, high-heat cooking for a variety of foods and to "finish off" partially-prepared foods. Electric broilers are super efficient, waste less heat than traditional gas broilers, and require less ventilation since they don't emit fumes from fossil gas combustion.
|
|
|
|
|
